In a saucepan, prepare gravy. At low temperatures keep the broth warm as long as you prepare the risotto.

In a saucepan heat the olive oil and saute the ham and onion. Once the onions soften, add the rice and stir with wooden spoon. Once rice is translucent, add the alcohol. Add 1 cup. broth, stirring constantly. Once you save the broth, add another 1 cup. broth and continue stirring. Continue adding broth until the cup of cooked rice. We will need approximately 22 to 25 minutes.

Just before we finish the process of adding to the risotto in saffron broth and add to our food. Remove the saucepan from heat and add butter, parmesan and season. Serve immediately.